Angel Hair Pasta with Scallops

2 tablespoons butter

2 pounds bay scallops

2 shallots finely chopped

2 cups white wine

¼ cup chopped fresh parsley

1 ½ cups heavy cream

Salt and freshly ground black pepper to taste

2 (8 oz.) packages of angel hair pasta or fresh pasta of choice

 

 In a large, heavy skillet, heat the butter and sauté the scallops over high heat, shaking the pan often and tossing the scallops so they don't stick, for 2 minutes or until they are firm on the outside. Remove them from the pan.

Add the shallots and wine to the pan. Bring the wine to a boil and let it bubble vigorously until the wine reduces by half. Pour the cream into the pan with salt and pepper and simmer for 2 minutes. Add the scallops and any liquid that has accumulated around them. Turn off the heat and set the sauce aside.

 

Bring a large saucepan of water to a boil, drop in the pasta, and cook for 3 minutes or until it is just done. Drain the pasta and return it to its saucepan; then add the cream sauce with scallops. Bring it just to a boil. Divide the pasta among 6 dinner plates or pasta bowls. Garnish with the parsley if desired and serve at once.

 

Serves 6